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Zusatztext Von der Ankunft bis zur Abfahrt - Dieser perfekte Reisebegleiter sorgtdafür! daß Sie sich sprachlich unterwegs immer bestens zurechtfinden. BeimEinkaufsbummel und im Restaurant genauso wie beim Arztbesuch und in wichtigenanderen Situationen. Viel Information im Taschenbuchformat - PraktischeSätze für unterwegs! ein umfangreiches zweisprachiges Wörterbuch deutsch-ungarisch/ungarisch-deutsch!Aussprachehilfen! Interessantes über Land und Leute! dazu zahlreiche Tipsfür eine Reise voller Erlebnisse. Informationen zum Autor Dr Richard Robinson, UK Professor Trevor Britz, University of Stellenbosch, South Africa Klappentext This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and authoritative list of contributing authors. Topics covered include: heat treatment, membrane processing, hygiene by design, application of HACCP, automation, safety and quality, modern laboratory practices and analysis, and environmental aspects. This book is an essential purchase for all dairy technologists worldwide, whether in academic research and teaching, or within food companies. Zusammenfassung This important and comprehensive book covers! in depth! the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry! the editors! both internationally known for their work in this area! have drawn together an impressive and authoritative list of contributing authors. Inhaltsverzeichnis List of Contributors x Preface xi 1 Thermapl Processing of Milk 1 Peter de Jong 1.1 Introduction 2 1.1.1 Background 2 1.1.2 Outline 2 1.2 Heat-induced changes of milk 3 1.2.1 Heat-induced reactions in milk - bulk reactions 3 1.2.2 Heat-induced reactions in milk - surface reactions 7 1.2.3 Reaction engineering approach 7 1.3 Processes 9 1.3.1 Equipment 9 1.3.2 Classification of heating processes 11 1.3.3 Advanced processes 13 1.4 Operational considerations and limitations 15 1.4.1 Flow characteristics 15 1.4.2 Protein and mineral fouling 16 1.4.3 Adherence and growth of microorganisms 19 1.5 Optimization 22 1.5.1 Introduction 22 1.5.2 Approach 23 1.5.3 Case study: pasteurization 25 1.6 Conclusions and future trends 28 1.6.1 Longer operating times 28 1.6.2 Integrating technologies 29 1.6.3 Model-based control of heating processes 30 References 31 2 Applications of Membrane Separation 35 Athanasios Goulas and Alistair S. Grandison 2.1 Introduction 36 2.2 Transport theory of membrane separation processes 37 2.2.1 Classification of processes 37 2.2.2 Concentration polarization and fouling 42 2.2.3 Physical parameters of membrane processes 45 2.2.4 Diafiltration 46 2.2.5 Parameters affecting flux and rejection 47 2.3 Membrane classification, production methods and characterization 48 2.4 Modules and modes of operation of pressure-driven membrane filtration processes 50 2.5 Hygiene and cleaning 54 2.6 Composition and properties of dairy fluids for membrane processing 55 2.7 Applications of membranes in the dairy industry 57 2.7.1 Reverse osmosis 57 2.7.2 Nanofiltration 58 2.7.3 Ultrafiltration 58 2.7.4 Microfiltration 61 2.7.5 Electrodialysis and electro-membrane filtration 62 2.7.6 Membrane bioreactors 63 2.7.7 Selective separations of dairy-derived carbohydrates by nanofiltration 69 2.8 Future developments ...
